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Split Red  Gram – 125 gm
Drumsticks – 120 gm
Ladies Fingers – 125 gm
Onions – 125 gm
Potatoes – 125 gm
Coconut – 30 gm
Red Chillies – 5 gm
Coconut Oil – 30 gm
Coriander Seeds – 15 gm
Turmeric – a pinch
Mustard Seeds – A pinch
Cumin – ½ tsp
Fenugreek – a pinch
Tamarind – 15 gm
Curry Leaves – A sprig
Asafoetida  - a pinch
Salt – To taste
Water – 500 ml


1.       Wash gram and boil in water with turmeric powder
2.       Wash and cut drumsticks, potatoes, ladies fingers. Onions into even-sized pieces
3.       When gram is cooked, add vegetables
4.       Lightly fry in a little oil, coriander seeds, cumin, fenugreek, asafetida and three-fourths of the red chillies
5.       After a few minutes add grated coconut. Remove from fire when coconut gets browned
6.       Grind spices and coconut to a fine paste
7.       Soak tamarind in hot water and extract juice
8.       When vegetables are cooked add ground ingredients. Add salt and bring to a boil. Add tamarind juice and simmer for a few minutes. Remove

9.       Heat remaining oil and fry mustard seeks, broken red chilli pieces and curry leaves. When mustard seeds crackle, pour in the sambar, Mix well
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